If you like something…

Author Notes: Trust me to traipse off half way across the world just when a contest theme involving a staple pops up..
Rasams are tangy spicy clear broths that are served with rice as a second course in a traditional 3 course South Indian meal. The defining spice notes come from a coarse mix of cumin & coriander, supplemented by curry leaves & fresh cilantro for a garnish. - Panfusine

Makes 3 cups

Rasam Spice blend

1tablespoon coriander seeds

2teaspoons Cumin seeds

2 dried arbol chiles

1tablespoon dried split pigeon peas (Tuvar dal)

Rasam broth

4cups water

1 large olive sized ball of tamarind fruit pulp OR

1/2teaspoon tamarind extract

2tablespoons Rasam spice blend

1 cup Cherry or grape tomatoes, cut in half

1/4teaspoon turmeric powder

1pinch asafetida powder

1sprig curry leaves

1 small green chile slit in two

~1teaspoon sea salt (adjust to taste)

1tablespoon ghee

1teaspoon cumin seeds

1tablespoon chopped cilantro

1tablespoon lime juice

In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder

Set the water to boil in a saucepan & add the tamarind, spice blend, tomatoes, asafetida, curry leaves,turmeric and salt ( all the ingredients except the cilantro, lime, ghee & cumin). Bring to a boil & then simmer, till the tomatoes are really soft. (~ 15 minutes)

Boulangere, you've no idea what a treasure trove of spice I stumbled on to on a day trip to a really remote picnic location, the day before, they were selling fresh nutmeg fruits & there was mace & nutmeg being dried all over the sidewalks..Kid in a candy store splurging in spices...Still high from nibbling on uber fresh mace (its a gorgeous bright red), shall post pics on foodpickle later!